Hello, and welcome to Family Food! This is where I share my passion for cooking with the world. Good cooking means getting inspiration from the simple things around you: recent markets, different ingredients. It doesn't look sophisticated. Food is life. It depends on what you want...have fun with it.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
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Salmon and potato balls: the recipe for quick and tempting croquettes
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The salmon and potato balls are a simple and tasty second course, an even more appetizing variant of the classic salmon meatballs. Soft and tasty croquettes made with boiled potatoes, pan-seared and chopped fresh salmon, egg yolk, flour, salt, pepper and parsley. Once the meatballs are formed with your hands, they will be passed in breadcrumbs and fried in hot oil or baked in the oven: even children will love them. Salmon and potato meatballs are the ideal recipes to serve as an appetizer or finger food: you just need to make smaller meatballs, excellent for a buffet or an aperitif.
INGREDIENTS
POTATOES 3 • 750 kcal FRESH SALMON 200 gr • 170 kcal PARSLEY 1 tablespoon • 79 kcal FLOUR 00 2 tablespoons • 36 kcal YOLK 1 • 63 kcal SALT UP to taste • 21 kcal Pepper as needed. • 79 kcal SEED OIL q.s. for frying • 690 kcal PANGRATTATO 200 gr • 21 kcal The calories refer to 100 grams of the product
How to prepare salmon and potato balls
Boil the potatoes in plenty of boiling salted water, let them cool, peel and grate them or mash them with a potato masher. Sear the salmon in a pan for about ten minutes, remove the skin and any bones and chop it with a knife. Put the potatoes in a bowl, add the yolk, flour, salt, pepper, chopped parsley and salmon. Mix well until all the ingredients are combined.
Form the balls with your hands, of the size you prefer, and bread them in breadcrumbs. Fry the salmon meatballs in hot oil until golden brown, lift them with a slotted spoon, place them on a plate with kitchen paper. Let them cool and serve.
You can flavour the mixture of salmon and potato balls also with chives and dill, to make them more aromatic.
If you want to cook the salmon and potato meatballs in the oven: once they are passed in breadcrumbs, arrange them on a baking sheet lined with parchment paper, add a drizzle of oil and bake in a preheated oven at 180 ° for about 15 minutes or until golden brown. .
Those who prefer can also add grated Parmesan to the dough.
Instead of fresh salmon you can also use smoked salmon: chop finely with a knife and add it to the potato mixture.
storage
The salmon and potato meatballs should be consumed as soon as they are ready to enjoy them hot and fragrant. However, you can keep them in the fridge for 2 days covered with cling film or inside an airtight container. Reheat them in the oven before consuming them.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
Looking for a recipe for sweet tapioca couscous that’s simple to prepare and ready to eat in 30 minutes? So don’t leave Special food and follow step by step this sweet and easy tapioca couscous recipe that will easily become one of your favourites. This frozen dessert is perfect for entertaining friends at home or taking them to a party, no one will resist taking a slice! 8 guests 30m Dessert Ingredients for making sweet and easy tapioca couscous: 3 cups of raw tapioca 400 millilitres of milk 120 grams of sugar (¾ cup) 100 grams of freshly grated coconut 1 pinch of salt Condensed milk to taste Nutrition Facts Servings: 8 Amount per serving Calories 332 % Daily Value* Total Fat 5.3g 7%, Saturated Fat 4.4g 22%, Cholesterol 4mg 1%, Sodium 47mg 2%, Total Carbohydrate 70.3g 26%, Dietary Fiber 1.6g 6%, Total Sugars 20.3g, Protein 2.2g, Vitamin D 0mcg 1%, Calcium 73mg 6%, Iron 3mg 15%, Potassium 82mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a d
bay leaf liqueur, If you have a vegetable garden you will surely have numerous and fragrant self-produced aromatic herbs at your disposal. In addition to using them to flavor your recipes, many of these can be used to create excellent liqueurs, ideal to drink at the end of a meal as a digestive. Among these is the laurel liqueur, a fragrant and very aromatic alcohol, characterized by an intense green color very similar to that of olive oil. Those who have a laurel plant, if not even a hedge, will not lack the raw material to produce this spirits. Laurel liqueur, also known as "allorino", is very simple to make, it only requires a little patience and time for the initial infusion. Being very sensitive to light, it is essential to keep it in the dark: for this reason, once ready, it is advisable to line the bottles with foil. Otherwise, the laurel liqueur will tend to form unsightly residues, which however will not alter its taste. Ingredients for 1 liter: 500 ml of 95% alcohol
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